Old School Dunkel recipe, improving all-grain yields and more

BYO's Weekly Newsletter

Membership Options   Brew Day Bulletin Dear Homebrewer, Learn our favorite tips when dry hopping [Plus video] your beers. Get our guide to dark malts and how to use them [Plus and Digital Members]. Then brew this Irish Dry Stout - Enhanced! [Plus and Digital Members] recipe that takes the traditional Irish dry stout and adds a small amount of both black malt and chocolate malt for a more complex dark malt flavor that will add intrigue at every sip. Take a virtual tour of craft beer scene in the Green Mountain State by reading our recap of BYO's Vermont Brewery, Bike & Hike Adventure tour [Free] in mid-October. Mr. Wizard shares tips on improving all-grain yields [Free] and troubleshooting a smoky off-flavor [Plus and Digital Members]. Get plans for our always popular mash/lauter tun project [Free] plus two "small builds" for reminder rings and filler hooks [Plus and Digital Members]. Finally, sometimes less is more in recipe development. Here's a classic Old School Dunkel recipe [Free]. Happy New Year! Cheers! Brad Ring Publisher For BYO+ and Nano+ Members Only  Brew even better with BYO+ Membership Become a BYO+ Member to access the new BYO+ Video Series, one on-demand workshop, 1000s of how-to articles and tested recipes, and more! Watch with BYO+ Membership Video Dry Hopping Learn our favorite tips when dry hopping your beers from Brew Your Own Magazine's Technical Editor Ashton Lewis. Watch with BYO+ or Nano+ Membership Read & Brew: Free Content For All Recipe Old School Dunkel Jamil Zainasheff provides readers with a classic recipe for German dunkel. Sometimes less is more in recipe development. Read more Article Foliage and Brews Brew Your Own Publisher Brad Ring recently had the chance to show a group of readers some of his favorite spots to play and drink in BYO's home state of Vermont during the height of fall foliage colors. With stops at 14 breweries, the group was lucky to experience the incredible craft beer scene in the Green Mountain State firsthand during BYO's Vermont Brewery, Bike & Hike Adventure tour in mid-October. We visited an amazingly broad spectrum of breweries from one of Vermont's largest, Von Trapp Brewing (yes, that same family from The Sound of Music) to the one of the smallest, nano brewery Red Clover Ale Co.  All along the way we had the chance to experience the fall colors Vermont is famous for while sipping on local beers often only available in the state. Read more Ask Mr. Wizard Improving all-grain yields Q Help! My last two batches of all-grain beer turned out to be non-alcoholic ... obviously, by mistake! I used a step-infusion method as usual, boiled for an hour and had the prettiest colors, but my specific gravities are less than 1.020. Needless to say, there isn't any sugar for the yeast to feed on. I can't figure it out.The only difference is that I am cracking the grains a little larger instead of grinding them into smaller pieces. Could this be the problem? Are the moons out of phase? Do I have to make a deal with the devil? Grains aren't that expensive, but it's frustrating enough that I'm considering a return to extract brewing. A Before you head to a psychic to have your charts done or make any deals you might later regret, here are a few things you should consider. Low yields can be tracked to three general areas: milling, mashing technique and wort separation method.  Read More Project Mash/Lauter Tun: Projects Time has a way of revealing flaws in our efforts, mine included. This is true of the RIMS mash tun that was built in the December 2001 issue. I've used that prototype for two years and discovered a need for change. Our new version should benefit every home brewer contemplating the switch to all grain brewing. Read More For Digital and Plus Members Only Recipe Irish Dry Stout - Enhanced! No reason to reinvent the wheel, but maybe just give it some new rims? This recipe takes the traditional Irish dry stout and adds a small amount of both black malt and chocolate malt for a more complex dark malt flavor that will add intrigue at every sip. Read more Article The Dark Side of Malt Hops may be having their day, and the library of yeast we have access to as homebrewers continues to grow. So, where does that leave malt?    Read more Ask Mr. Wizard Troubleshooting A Smoky Off-Flavor  Q Where do you think a smoked off-flavor (aroma and flavor) may be coming from in a 100% Maris Otter American Pale Ale, with Columbus, Mosaic®, and Citra® hops? The beer was fermented with Voss kveik yeast at 86 °F (30 °C), under 10 psi of pressure, and started clarification yesterday. It clearly did not taste close to what I expected.   Read More Project Reminder Rings & Filler Hooks As homebrewers, we all create our own "small builds" — the minor tweaks we make to improve our brew setups. They're not the flashy pieces of equipment that take thousands of dollars to buy or days to build. They're not going to take our setup from extract to all-grain, or from a 3-gallon (11.3 L) in-house to a 10- or 20-gallon (38 or 76 L) garage setup. They're the small stuff that just makes the brew day a little easier, quicker or less accident-prone. Things like the filling hook that allow you to fill your brewpot or carboy without having to hold the hose and reminder rings so you don't forget your secondary additions. Read More *BYO+ and Nano+ Membership Terms and Conditions:  You will be enrolled in the auto-renewal program, and your membership will renew at the prevailing rates at the time. Additional terms and conditions apply, see individual product pages for details.  Copyright © 2021 Brew Your Own, All rights reserved. You were subscribed to the newsletter from Brew Your Own Our mailing address is: Brew Your Own 5515 Main St Manchester Center, VT 05255 Add us to your address book Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.